Gluten-Free White Chocolate Cranberry Cookies
These gluten-free white chocolate cranberry cookies are soft-baked and perfectly chewy with a taste of sweet vanilla. A classic flavor pairing for the holidays or any time of year. These cookies are made from start to finish within an hour and can also be made dairy-free!
Servings: 12 cookies
Calories: 307kcal
Ingredients
- ½ cup salted butter, softened add an extra ¼ teaspoon salt if using unsalted butter
- ½ cup packed brown sugar
- ½ cup white sugar
- 2 teaspoon vanilla extract
- 1 egg
- 1⅔ cup gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
- ⅔ cup dried cranberries
Instructions
- Use a mixer with beaters or the paddle attachment to beat the butter and both sugars together until light and fluffy. If you don't have an electric mixer, use a wooden spoon to ensure the sugars get dissolved in the butter.
- Beat in the vanilla extract and egg, switching to a whisk if you are doing this by hand.
- Place the gluten-free flour, baking powder, baking soda, and salt in the bowl. Lightly stir them together on top with a spatula, then mix until there are no dry spots. The dough will be fairly thick. Fold in the white chocolate chips and dried cranberries until evenly distributed.
- Use a 3-tbsp cookie scoop to scoop the dough into 12 balls. Place on a small parchment-lined baking sheet or plate. Top each ball with a few extra chocolate chips and cranberries then refrigerate for 30 minutes. Halfway through the chill time, preheat the oven to 350ºF.
- Place the dough balls on 1-2 large parchment-lined baking sheets, making sure there is room for the cookies to spread. Bake for 10-12 minutes until the edges are lightly coloured and the centres are still a little soft. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing from the oven. This will reinforce a circular shape as the cookie cools.
- Allow the cookies to cool on the baking sheet for 15 minutes until they have set slightly, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Notes
- Other mix-ins: Change up the chocolate, dried fruit, or add nuts based on what you like. Try dark chocolate chunks, dried apricots, pistachios, etc!
- Dairy-free: Use a stick of dairy-free butter and dairy-free white chocolate chips.
- Storage: Cookies will keep in an airtight container at room temperature for 4-5 days. Reheat for 10 seconds in the microwave if desired.
- Freezing: Place cookies in an airtight, freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Nutrition
Calories: 307kcal | Carbohydrates: 46.7g | Protein: 2g | Fat: 14.7g | Saturated Fat: 7.8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Trans Fat: 0.3g | Cholesterol: 37.1mg | Sodium: 184mg | Potassium: 66.3mg | Fiber: 1.4g | Sugar: 31.6g | Vitamin A: 79.5IU | Vitamin C: 0.09mg | Calcium: 52.9mg | Iron: 0.22mg